Raw Vegan Matcha Cheesecake

Hello Weirdoughs!

I’m back with a recipe of one of my all time favourite desserts. CHEESECAKE. If you follow me on instagram (@theweirdough), you would know that I am on a matcha kick right now. Honestly…it tastes better than coffee, makes you feel better than coffee, IS better for you than coffee, and has the same amount of caffeine as coffee. Once I went matcha, I didn’t turn back. If you’re considering switching over to matcha, here are some tid-bits for you to mull over:

  • matcha is high in antioxidants which can help prevent disease by reducing the oxidation of cells in the human body that can result in cellular damage
  • EGCG (epigallocatechin gallate) is one of the most important and unique antioxidants found in green tea
  • EGCG can provide many benefits, including helping to reduce inflammation in the body
  • matcha is rich in amino acid L-theanine which naturally has a calming effect by helping to release GABA (Gamma-aminobutyric acid) in the brain

This past week, I’ve had the pleasure of trying out the Ceremonial Grade and the Everyday Grade organic matcha from Soar Organics. Before trying out their matcha, I thought all matcha was created equal. Call me a matcha snob, but after having the good stuff, it’s hard to have anything else. Processed with VSCO with c5 preset

Soar Organics was founded in early 2017 by co-founders Megan & Chris. What makes their matcha so special is the quality. I was impressed to hear that they get their matcha sourced directly from Japan. Their matcha is certified organic by COR (Canada Organic Regime) and JAS (Japanese Agricultural Standard). Needless to say, I was super stoked to drink it and use it in my baking!

Now that the weather is getting warmer, I’ve been leaning towards iced matcha lattes, or matcha frappuccinos. They are super easy to make, and taste amazing! It’s literally almond milk, ice, and matcha blended up. For a sweetener, I like to use maple syrup. So. GOOD.

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Onto the star of the show! The Raw Vegan Matcha Cheesecake. Yum! The real reason I know this recipe is delightful isn’t because I think it is, but because my non-vegan fiance thinks it is. It’s a true compliment when I see him sneaking pieces of it more than me.

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Recipe

Makes: 8 | Time: 20 minutes prep time + freeze overnight or until frozen

Ingredients:

Base:
1 cup of pitted dates (soaked 10 minutes)
1 cup of ground almonds or almond flour
3 tbsp maple syrup

Filling: 
1 cup raw cashews (soaked overnight)
1 can coconut milk (400ML)
1/4 cup and 2 tbsp maple syrup
3 tbsp coconut oil
Juice of 1 lemon
2 tbsp matcha powder (everyday grade by Soar Organics)
Pinch of salt

Directions: 

Base:

  1. mix all the ingredients together in a blender. Pat down at the bottom of a muffin tray.

Filling:

  1. mix all the ingredients together and pour into the muffin trays.
  2. place in freezer until slightly or freeze overnight.
  3. let thaw for about 10 minutes before eating. For a creamier texture, let thaw longer.

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Vegan Oatmeal Raisin Cookies

A beautiful spin on a delicious classic! I can’t get enough of these cookies. I literally ate them for breakfast and dessert. They are definitely healthy enough!

Recipe:

Yields: 6-8 Time: 20 mins

Ingredients:

Cookie:

3/4 cup oat flour or oats grinded up

1/2 cup almond butter

1/4 cup sesame seeds

Handful of raisins to your liking

Splash of vanilla

1/4 cup maple syrup

2 tbsp apple sauce

2 tsp baking powder

Pinch of salt

Frosting:

1 cup vegan yogurt (I used vanilla coconut yogurt by yoso)

Food dye or superfood powders (I used pink pitaya and blue spirulina by rawnice)

Directions:

1. Mix all ingredients in a blender

2. Refrigerate for 1 hour

3. Bake at 350F for 12 mins

4. While cookies are cooling, mix powders with yogurt until desired colour and spread on top fully cooked cookies.

VEGAN MATCHA LAVA CAKE

If you’re crazy about matcha like I am, you need to try this recipe! It’s honestly the best thing…and it’s also grain-free with a little help from Bob’s Redmill Paleo Baking Flour. Ahhhh you really have to try it! It’s so good!

Recipe:

Cake:

  • 1 3/4 cups of Bob’s Redmill Paleo Baking Flour (Or, almond flour)
  • 1 tsp Baking Powder
  • pinch of salt
  • 2 tbsp Brown Rice Syrup
  • 3 Tbsp Matcha Green Tea Powder
  • 1 cup Almond Milk
  • 1/3 cup Coconut Oil
  • 1/2 tsp Vanilla Extract
  • 2 tsp of lemon juice

Lava:

  • 1/2 cup Vegan Butter
  • 2 cups Vegan Powdered Sugar
  • 3 tbsp Matcha Green Tea Powder

Directions:

Cake:

  1. Preheat oven to 350F.
  2. Mix all cake ingredients together with mixer.
  3. Pour batter into muffin cups in a muffin tray.
  4. Bake for 25 mins.
  5. Put cakes in a cool place like the freezer for a couple of minutes until the middle falls.

Icing:

  1. Mix all the ingredients together.
  2. Pour on top of cakes when they are ready to be served! OR else the frosting will become solid…aka no lava lol.

Enjoy!

VEGAN FUDGE 

Happy New Year, foodies! First recipe post of 2018. Holla! I hope your new year’s and holidays were filled with good company and most of all good food! If you’re still feeling for something sweet like the holidays but want it to be on the healthy side, try this easy fudge recipe! 

Recipe (makes approx. 6 from muffin tin)

Ingredients:

1 cup of nut butter (I used almond butter)

1/4 cup coconut oil

3 tbsp maple syrup 

Pinch of salt 

4 pieces of vegan chocolate or a handful of raw cacao

Directions

1. Melt all ingredients in a bowl on top of a pot with hot water over a stove. Stir until completely smooth. 

2. Pour batter into muffin liners in a muffin tray. 

3. Put in freezer to set. (About two hours or overnight). 

4. Take out to thaw for 10 mins before eating. 

Enjoy!!


 

Vegan Candy Cane Donuts 

Donuts are like the Christmas of desserts. I look forward to them like I look forward to Christmas day. Honestly, it doesn’t take much to brighten up my day. Give me some donuts and I’ll be golden. This recipe is easy and vegan! Also…who can go wrong with candy canes? 

RECIPE

Ingredients:

2 cups of flour 

1 cup of mashed riped banana

1 teaspoon baking powder

1 teaspoon baking powder

2 tsp vanilla extract 

1 1/2 cup water 

1/2 cup almond butter or vegan butter

1/2 cup maple syrup or any sugar

1 tbsp oil

Pinch of salt 

Directions: (preheat oven to 350F)

1. Mix all the dry ingredients together and all the wet ingredients separately. 

2. Combine dry ingredients with wet ingredients.

3. Pour mixture into donut pan. 

4. Bake for 25 mins. 

5. Allow to cool. Add vegan vanilla icing on top (icing sugar and 1 tbsp water combined. Keep adding water until it becomes the right consistency.) And crush candy canes on top. 

Enjoy!

Vegan Tiramisu

My first time making vegan Tiramisu or any tiramisu for that matter happened today. Let me tell ya, it was a glorious day. I love that I got the creamy texture and soft lady fingers from this combo of ingredients! 

Recipe (yields 2 small jars) 

Lady fingers

1 cup whole wheat flour

2/3 cup coconut flour

1 tsp baking powder

Pinch salt

6 Tbsp vegan butter

4 tbsp maple syrup

1/2 cup almond milk 

1/4 cup coffee

Creamy Vanilla layer:

2 cup cashews (soaked overnight)

6 tbsp maple syrup

2 tbsp almond butter

1 tbsp vanilla

4 tbsp almond milk 

pinch of salt

Creamy chocolate layer:

1/2 avocado

5 pitted dates

2 tbsp cacao powder or raw cacao nibs

5 tbsp maple syrup 

5 tbsp almond milk

Pinch of salt 

Directions 

1. Preheat oven to 350F. 

2. Mix all lady fingers ingredients with a whisk or mixer. 

3. Place in square baking pan. Bake for 15 mins. When cool, pour coffee over lady fingers. 

4. Mix all creamy vanilla ingredients together and set aside. 

5. Mix all creamy chocolate ingredients together and set aside. 

6. Put all layers in a jar to your liking. Enjoy!